Ricotta VS Cream Cheese – 3 Differences How To Use Them

Ricotta and cream cheese are two of the most common soft, white cheeses on the market. This means you’re likely to find both of them whenever you’re in a hurry, but you may look at the ingredients and wonder if they’re any different. And depending on what you’re cooking, you may wonder if you can use one in place of the other.

So let’s take a look at ricotta vs cream cheese, and a few related questions as well. Which one goes better for lasagna, and cheesecake? Let’s take a look.

Ricotta vs cream cheese

Ricotta is a type of fresh, white cheese with a lower milk fat content than cream cheese and a much grainier texture. Cream cheese has a softer, creamy texture and a higher fat content because it is made from a mixture of whole milk and heavy cream.

They’re both vaguely sweet and they’re not salted.

What is ricotta?

Traditional ricotta is made from the whey leftover from making other cheeses. The name means ‘recooked’ because the whey is heated after the milk was already heated. This makes the leftover proteins bind together, and they form very small low-fat cheese curds. They are then strained (not pressed) and served immediately, or aged for several months.

Read also: Cheese VS Yogurt

Ricotta may be made from any type of milk, from any animal, not necessarily cow’s milk. American ricotta is made exclusively from whole milk and thus has a higher fat content (at least 11%) than traditional ricotta. In this post, we’re discussing American ricotta. Where applicable, we state that its traditional ricotta.

What is cream cheese?

Cream cheese is made from a mixture of whole milk and cream, resulting in a higher fat content (at least 33%). This cheese is soft and spreadable, and often contains a thickening agent like carob bean gum or carrageenan. Now let’s take a look at ricotta and cream cheese, compared.

1. Ricotta has a high moisture content

Because ricotta is strained and not pressed, it has a higher moisture content than many kinds of cheese, up to 80%. This is mostly to keep the chees curds together without adding extra cream, like cottage cheese. In traditional ricotta, the moisture content would be lower and the curds themselves very small.

Cream cheese has a lower moisture content, at most 55%. This results in a denser, thicker cheese, especially when coupled with higher fat content.

If you’re cooking something where the cheese mustn’t sweat, you may want to go with cream cheese, as it has less moisture.

2. Cream cheese has a higher milkfat content

Because cream cheese is made with cream and whole milk, its total fat content is higher than ricotta, even American ricotta. Cream cheese has at least 33% fat content, while American ricotta is at least 11%. Traditional ricotta has an even lower fat content, but not lower than 6%.

So, if you’re cooking something where the fat content matter, choose accordingly. For example, in a cheesecake, both kinds of cheese will work but the bulk of the flavor will come from the fat. So, you may need to add some cream into the mix, if using ricotta.

And this also means that cream cheese will also bake and develop a better texture because the fat will melt and get you a nice, golden top.

3. Ricotta tends to be grainy

Because ricotta may be whipped during production, it tends to be grainy. Traditional ricotta cannot produce big, thick cheese curds because there are very few proteins left in the whey, and barely any fat.

By comparison, cream cheese is thicker and softer, easier to spread than ricotta, due to its thickening agents.

Can you substitute ricotta for cream cheese?

You can substitute ricotta for cream cheese, as long as your account for the difference in fat content. Cream cheese will have a deeper flavor than ricotta, so you may need to add some extra flavoring if using ricotta.

A plus to this is that ricotta will not override whatever flavor you use, as it’s very neutral.

Is ricotta good for cheesecake?

Yes, ricotta is good for cheesecake but only if you make a no-bake version. In this case, you may need something to hold all the filling together because ricotta can be very crumbly and grainy. You may use whipped cream (a small amount) or just some heavy cream to keep everything together.

If you’d like to bake your cheesecake and use ricotta, you will need a few more egg yolks to give it more depth of flavor.

Is lasagna better with ricotta or cream cheese?

Lasagna works best with ricotta because it relies on the very mild flavor and high moisture content of ricotta. Cream cheese is drier and thicker and fatter, and you get all of that from the mozzarella you add to your lasagna.

If you want to use cream cheese instead of ricotta, make sure to thin it out with a bit of milk, and remove some of the mozzarellas from the recipe. Still, you may find the noodles won’t cook properly so it may be a wise idea to just stick with ricotta.

Ricotta cheese is an Italian cheese that has been made since ancient times. It is made from the whey leftover after making mozzarella cheese. Ricotta is often used in lasagna, ravioli, and other dishes.

Ricotta cheese comes in different varieties such as whole milk, partly skimmed milk, low fat, nonfat, and even Greek style. The type of cheese you choose depends on the recipe you want to use it in.

Cream cheese is a soft, spreadable cheese that has a mild flavor. It is usually made from cow’s milk and contains a high amount of fat. Cream cheese is often used as an ingredient in other foods such as dips, desserts, and spreads. Cream cheese is also known as cottage cheese because it was originally produced in small batches in a dairy called a "cottage." The name "cottage" comes from the fact that the cheese was traditionally stored in a wooden box called a "cottage cheese box," which resembled a small house.

Ricotta and cream cheese are two of the most widely available soft white cheeses. This means you’ll probably find both of them if you’re in a rush, but the components could make you wonder if they’re the same. You might question whether you can substitute one for the other depending on what you’re preparing.

So, let’s look at ricotta vs cream cheese, as well as a few related questions. Which one works better with lasagna and cheesecake, for example. Let’s take a closer look.

Ricotta vs cream cheese

When it comes to making delicious baked goods, there are two types of ingredients that you should always keep in mind: fats and sugars.

While both are essential for baking, there are differences between the two. Fats give baked goods their structure while sugars add flavor and moisture.

But which type of fat is better for baking? And which type of sugar is better for baking? Let’s find out.

What is ricotta?

The word “ricotta” literally translates into “recooked curds.” In order to produce this cheese, firstly, fresh or pasteurized milk must be heated until all the water evaporates.

Then, rennet is added to coagulate the remaining liquid. Afterward, salt is added to help preserve the cheese. Finally, the mixture is left to rest overnight so that the protein molecules separate from each other.

Whey left over from the manufacturing of other cheeses is typically used to make ricotta. The word "recooked" refers to the fact that the whey is heated after the milk has previously been heated. The remaining proteins bind together, resulting in very small, low-fat cheese curds. They’re then either strained (not pressed) and served immediately away, or aged for several months.

Ricotta may be made with any type of animal’s milk, not just cow’s milk. Because American ricotta is made completely of whole milk, it has a higher fat content (at least 11%) than regular ricotta. This article will focus on American ricotta. We mention that the ricotta is traditional wherever feasible.

What is cream cheese ?

In contrast to ricotta, cream cheese is a cultured product. That means that bacteria have been introduced to the milk before heating. As a result, the process takes longer and requires special equipment.

Raw milk is first infected with lactic acid bacteria. Then, to destroy dangerous bacteria, heat is used. Following that, the temperature is raised once again to promote the growth of healthy lactobacilli. Because cream cheese is made with full milk and cream, it has a higher fat content (at least 33 percent ). A thickening agent, such as carob bean gum or carrageenan, is commonly used in this soft, spreadable cheese. Let’s look at how ricotta and cream cheese compare and contrast.

Ricotta has a high moisture content

Because ricotta contains less fat than cream cheese, its texture tends to be drier. It also doesn’t contain much air because the small amount of fat helps prevent separation. Ricotta is often used in savory dishes like pasta sauces, soups, salads, and even desserts.

With a maximum moisture percentage of 55 percent, cream cheese has a lower moisture level than other cheeses. This, along with the higher fat content, produces a denser, thicker cheese. Cream cheese is an excellent choice for something that requires the cheese not to sweat because it has less moisture.

Cream cheese has got higher milk fat content

As mentioned above, cream cheese typically contains at least 30% milkfat. However, some varieties can reach up to 50%, while others are closer to 20%. Higher levels of milkfat make cream cheese softer and smoother when melted.

This makes it ideal for spreading on bread, bagels, crackers, biscuits, pancakes, waffles, muffins, scones, cakes, pies, pastries, cookies, etc.

Cream cheese has a greater total fat content than ricotta, especially American ricotta because it is prepared with cream and whole milk. Cream cheese has a minimum fat percentage of 33 percent, whereas American ricotta has a minimum fat content of 11 percent. Traditional ricotta has a reduced fat level, although it does not fall below 6%.

So, if you’re preparing anything with a high-fat level, pick wisely. In a cheesecake, for example, both kinds of cheese will function, but the fat will provide the majority of the taste. If you’re using ricotta, you may need to add additional cream to the mix.

Ricotta is grainy

The difference between ricotta and cream cheese lies mainly in their textures. The former is usually made by draining whey from curdled milk. Whey is rich in protein, minerals, vitamins, and enzymes. These components help give ricotta its characteristic flavor and aroma.

Whey proteins contribute to the firmness of the ricotta. They also act as emulsifiers, helping keep the mixture smooth. When cooked, ricotta becomes creamy and melts easily into foods. Ricotta is gritty because it is whipped throughout the manufacturing process. Traditional ricotta cannot create large, thick cheese curds because the whey has very few proteins and very little fat.

Due to its thickening ingredients, cream cheese is thicker and softer than ricotta, making it simpler to spread.

Is ricotta or cream cheese better for lasagna?

Lasagna is one dish where there really isn’t an "ideal" type of cheese. Both types work well together.

You’ll find recipes calling for either kind depending upon your preference. Some people prefer ricotta because they think it tastes more authentic. Others enjoy the richness of cream cheese. Either way, these two kinds of cheese complement each other perfectly.

Conclusion

In conclusion, I would say that ricotta is best used in dishes like ravioli, gnocchi, tortellini, and lasagne. It’s great paired with tomato sauce, vegetables, herbs, spices, and pasta. You could even use it as part of a pizza topping.

On the other hand, cream cheese works well in baked goods such as brownies, cupcakes, cake pops, macaroons, meringues, pie crusts, and puddings.